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Cacioricotta is a cross between cacio (meaning cheese in the local dialect) and fresh ricotta, produced by combining two techniques of cheese-making.

This amazing Cacioricotta from Irpinia (Campania Region) is produced with a blend of goat, sheep and cow milk.

The milk is heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate. The curd is then hand-squeezed, formed into small cylinders using basket-shaped containers, and left to dry.

The end result is a soft cheese similar to dried ricotta, which becomes semi-hard and straw-yellow if aged for two or three months. Eaten fresh, it is fragrant and balanced salty.

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